C-Cell
C-Cell
Baking Quality Analyser
“When things go wrong in the bakery, we run around measuring everything, but when things are going well, we measure very little. However, on the day that you made your best product ever, that is when you need to know everything about your process and product quality, because that provides you with a reset point to go back to when things are going wrong. In this context, C-Cell provides invaluable data linking process operations and product”
C-Cell is an analyser used globally to measure over 50 different quality results relating to bakery products.
From internal structure and slice shape measurements, to complex bread scoring and internal feature analysis, information is categorised into: Size and Shape, Cell Numbers, Cell Orientation, Colour.
C-Cell is AACCi Approved for the analysis of structure in baked goods - Method 10-18.01
Assess Baking Quality Parameters with C-Cell | BAKERin | BAKERpedia
C-Cell is a product manufactured by Calibre Control in the UK and is used by businesses worldwide such as, wheat breeders, flour millers, ingredient producers, snack food producers, chocolate producers and more.
C-Cell eliminates human error and gives quantifiable results to score against targets, optimize the ingredient/mixing process, assess the internal structure and external characteristics to ensure quality is consistent.
